ABSTRACT Dairy products enriched with minerals and probiotics play an important role in the development of functional foods. Bifidobacterium animalis ssp. lactis Bb-12 and Lactobacillus rhamnosus are probiotic cultures that have documented positive effects on human health. It also provides the right amount of calcium, which ensures the proper functioning of the human body. The aim of this study was to evaluate the applicability of various calcium salts for the production of milk fermented by two probiotic monocultures. The influence of the type of added salt on fermentation dynamics, bacterial viability, as well as physicochemical and texture properties were determined. This study was intended to develop a recipe for functional probiotic milk enriched in 80 mg Ca 100 g−1 of milk. The present study clearly showed that probiotic fermented milks may be good calcium carriers. Their use led to a novel probiotic product, which requires further research in order to minimize off-taste and off-odor, e.g. by adding aromatic fruit pulp. The fortification of milk with six calcium salts affected fermentation dynamics and the viability of Bifidobacterium Bb-12 and Lb. rhamnosus. All fermented milk met the minimum therapeutic criteria for 21 days of storage (>7 log cfu g−1). Along with the extension of storage time, decreased color brightness L* was observed in all fermented milk, and the range of changes depended on the type of calcium salts and the type of bacteria. Syneresis was most limited by fortification with calcium citrate. However, the addition of calcium lactate adversely affected the hardness of the acid gel. In the opinion of consumers, the use of probiotic monoculture significantly affected off-taste, fermentation odor and off-odor, and the type of calcium salts used significantly affected milky-creamy taste, sour taste, and off-odor.

中文翻译：

---

具有鼠李糖乳杆菌和动物双歧杆菌 ssp 活力的发酵乳的感官和质地特性。乳酸 Bb-12 和钙浓度增加

摘要富含矿物质和益生菌的乳制品在功能性食品的开发中发挥着重要作用。动物双歧杆菌。乳酸 Bb-12 和鼠李糖乳杆菌是益生菌培养物，已证明对人类健康有积极影响。它还提供适量的钙，确保人体正常运作。本研究的目的是评估各种钙盐在生产由两种益生菌单一培养物发酵的牛奶中的适用性。确定了添加盐的类型对发酵动力学、细菌活力以及物理化学和质地特性的影响。本研究旨在开发一种富含 80 mg Ca 100 g-1 牛奶的功能性益生菌牛奶配方。目前的研究清楚地表明，益生菌发酵乳可能是很好的钙载体。它们的使用导致了一种新型益生菌产品，需要进一步研究以尽量减少异味和异味，例如通过添加芳香果肉。用六种钙盐强化牛奶会影响发酵动力学以及双歧杆菌 Bb-12 和 Lb 的活力。鼠李糖。所有发酵乳都满足储存 21 天的最低治疗标准 (>7 log cfu g-1)。随着储存时间的延长，所有发酵乳的颜色亮度L*都有下降，变化范围取决于钙盐的种类和细菌的种类。脱水收缩最受柠檬酸钙强化的限制。然而，乳酸钙的添加不利地影响了酸凝胶的硬度。